The heat of hydration of dough, which is \(15 \mathrm{kJ} / \mathrm{kg}\) will
raise its temperature to undesirable levels unless some cooling mechanism is
utilized. A practical way of absorbing the heat of hydration is to use
refrigerated water when kneading the dough. If a recipe calls for mixing \(2
\mathrm{kg}\) of flour with \(1 \mathrm{kg}\) of water, and the temperature of
the city water is \(15^{\circ} \mathrm{C}\), determine the temperature to which
the city water must be cooled before mixing in order for the water to absorb
the entire heat of hydration when the water temperature rises to \(15^{\circ}
\mathrm{C}\). Take the specific heats of the flour and the water to be 1.76 and
\(4.18 \mathrm{kJ} / \mathrm{kg} \cdot^{\circ} \mathrm{C},\) respectively.